Cooking with Camille

Turkey Pot Pie

Make the BEST turkey pot pie you will ever eat!



  • 1 box Pepperidge farm pastry shells
  • 1 1/2 cups cream
  • 1/2 cup Flour
  • 1 tsp sugar
  • Ground cayenne
  • 1 whole nutmeg
  • 1 cup diced turkey
  • 1/4 cup sweet corn
  • 1 small can peas & carrots
  • 1 small can green chilis
  • 1/2 cup finely shredded fiesta cheese
  • 2 1/2 Tbsp salted butter
  • salt & pepper to taste

    Servings: 2 medium pot pies

    Heat oven to 400 degrees.

    Prepare crust:

    1. Roll out pastry shells to the size of your palm
    2. Place one pastry shell on the bottom of a medium sized ramekin, poke holes in the bottom and bake for 10 minutes.
    3. Save the other pastry shell for the top

    Bechamel Sauce:

    1. Melt butter in small saucepan on low heat
    2. Add 2 forkfuls of flours to the saucepan and whisk the butter and flour together.  Whisk until toasted and it no longer smells like flour (appx. 45 seconds)
    3. Add pinch of freshly grated nutmeg
    4. Drizzle half and half into the saucepan whisking the entire time.
    5. Add 1/2 cup flour and more grated nutmeg continuing to whisk.
    6. Add pinch of ground cayenne
    7. Once thickened, remove saucepan from the heat
    8. Sprinkle in sugar and whisk together

    Prepare filling:

    1. Add corn, peas, carrots, and 1 spoonful of green chilis to bechamel sauce
    2.  Add diced turkey
    3. Fold in cheese

    Add filling to ramekin with precooked pastry shell on the bottom.  Set uncooked pastry shell on top, scrunch the sides and poke 3-4 holes in the top.

    Bake for 10-12 minutes until the puff pastry is browned and puffed up.

    Serve & enjoy!